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Title: Smoked Trout Quiche
Categories: Fish Smoke Pie Eggs
Yield: 6 Servings
| 1 | Recipe rich pie pastry | |
| 1/4 | lb | Hot smoked lake trout |
| 1/2 | lb | Cream cheese |
| 5 | Eggs | |
| 1 | c | Heavy cream |
| 1/2 | ts | Dijon mustard |
| 1/2 | c | Onion; minced |
| 1 | tb | Butter |
| 1 | tb | Lemon rind; grated |
| Salt and pepper |
Prepare enough pastry for a 9" pie shell and bake it.
Soften the cream cheese. Beat the eggs slightly, reserving 2 tb. Mix the eggs, cream, cream cheese, mustard, lemon rind, salt and pepper. Saute the onions in butter, then add the flaked fish to the pan and cook it until it has warmed and absorbed the butter. Brush the pie shell with the reserved egg and put it in the oven to glaze, 2 min. Arrange the salmon-onion mixture in the shell and pour the egg-cream mixture over it. Bake at 350 for 30 min or until the quiche passes the custard clean knife test in the middle. Cool until lukewarm before serving.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
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